When the weather turns frosty and everyone starts craving something cozy and comforting, this Creamy Broccoli & Cheddar Holiday Soup always hits the spot. It’s warm, silky, cheesy in the best way, and—yes—surprisingly simple. I love making a big pot on snowy evenings when the house smells like pine, and the table’s lit with candles. It’s a hug in a bowl with just a touch of holiday sparkle.
Why You’ll Love This Recipe
This soup has been a staple on my holiday table for years—it’s one of those recipes that feels fancy enough for guests but is secretly super easy to make. Plus, it’s a brilliant way to sneak in extra veggies during the season of cookies and cocoa.
- Creamy, cheesy, and full of flavor
- Perfectly comforting for the holidays and beyond
- Customizable—make it as smooth or chunky as you like
- Make-ahead friendly and freezer-friendly
- Festive garnishes make it feel extra special
Ingredients Breakdown
Essentials
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large Russet potato, peeled and diced (about 1 cup)
- 4 cups broccoli florets (about 2 small crowns), bite-sized pieces
- 1 cup peeled and diced broccoli stems
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk (or 2%)
- 1/2 cup heavy cream (or extra milk for lighter version)
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 teaspoon Dijon mustard (optional, for depth)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Pro Tips
- Add a squeeze of lemon juice at the end for brightness
- Use a mix of sharp and aged cheddar for more depth
- Dried thyme or a sprig of fresh thyme can bring extra warmth
- Skip the cream for a lighter broth-style soup
- Frozen broccoli works in a pinch—just shorten the simmer time
Step-by-Step Instructions
- In a large heavy-bottomed pot, melt the butter with olive oil over medium heat. Add chopped onion and a pinch of salt. Sauté for 5–7 minutes until translucent and slightly golden. Stir in garlic and cook for 1 minute more.
- Add diced potato and broccoli stems. Sauté for 3–4 minutes, stirring occasionally, to develop flavor.
- Add the broccoli florets and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes, or until potatoes and broccoli are fork-tender.
- Use an immersion blender to puree the soup until smooth, or leave some texture for a heartier feel. (If using a regular blender, blend in batches with caution.)
- Lower the heat and stir in the milk and cream. Bring to a gentle simmer, then add the grated cheddar, Dijon mustard, nutmeg, salt, pepper, and cayenne. Stir until the cheese melts completely and the soup is creamy.
- Taste and adjust the seasoning—add more salt, pepper, or nutmeg as needed.
- Ladle into bowls and top with garnishes like extra cheddar, crème fraîche or sour cream, chopped chives, and pomegranate seeds for a festive touch.
Chef’s Tips and Tricks
- Don’t rush the onion—light caramelization adds sweetness and depth.
- Potatoes help thicken the soup naturally, no flour needed!
- Want it extra smooth? Strain through a fine mesh sieve after blending.
- Use pre-shredded cheese only if absolutely necessary—freshly grated melts better and tastes richer.
- Don’t let the soup boil after adding cheese—keep it at a gentle simmer to avoid graininess.
Recipe Variations and Serving Suggestions
- Vegan version: Swap butter for olive oil and use plant-based milk, cream, and cheese. Cashew cream adds extra richness.
- Gluten-free: Naturally gluten-free—no thickening roux needed.
- Extra festive: Drizzle with truffle oil or dust with paprika for sparkle.
- Make it a meal: Serve with crusty bread or a grilled cheese sandwich.
- Lighter take: Use all milk instead of cream or swap in low-sodium broth.
FAQs
Can I use frozen broccoli?
Yes! Just reduce the simmering time slightly and be sure to adjust seasoning since frozen broccoli has a slightly different texture and flavor.
How can I make this ahead of time?
Make the soup up to 2 days ahead and store in the fridge. Reheat gently on the stove, adding a splash of broth or milk to loosen if it thickens.
Is this freezer-friendly?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 2 months. Blend again after thawing, if needed, to restore creamy texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 4 cups broccoli florets
- 1 cup diced broccoli stems
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon Dijon mustard (optional)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne (optional)
Instructions:
- Heat butter and oil in a pot over medium heat. Add onion and cook 5–7 minutes. Stir in garlic and cook 1 minute more.
- Add potato and broccoli stems; sauté for 3–4 minutes.
- Add florets and broth. Simmer 12–15 minutes until tender.
- Blend all or part of the soup to preferred consistency.
- Stir in milk, cream, cheese, mustard, nutmeg, salt, pepper, and cayenne. Simmer gently until cheese is melted.
- Adjust seasoning, serve, and garnish as desired.
Nutrition: ~280 calories per serving
Did you try this holiday-perfect Broccoli & Cheddar Soup? I’d love to hear how it turned out! Drop a comment below, snap a pic and tag me on Instagram @thekitchensaid, or share with a friend who needs some warm-and-cozy soup love this season!
